Raw materials: tofu150g, oily tofu100g, 20 straw mushrooms (canned), 2 onions, water100g, soup stock (powder)15g, soy sauce15g.

Method: Cut tofu and oily tofu into 2cm square pieces, add water into the pot, add soup, tofu, straw mushroom, soy sauce, sugar, etc. after boiling, cook for * * * 10 minute, thicken with starch paste, put into a bowl, pour in onion oil around, and sprinkle onion segments on the surface.

2. Walnut Tofu Pills

Ingredients: 250g of bean curd, 2 eggs, 50g of flour, 500g of salad oil, 500g of stock, salt, starch, pepper, monosodium glutamate and walnut kernel.

Method: Crush tofu with a spoon, beat in eggs, add salt, starch, bean powder, pepper and monosodium glutamate and mix well to make 20 meatballs, with a walnut kernel in the middle of each meatball. Stir-fry the meatballs with salad oil until 50% to 60% heat.

3. Pipa tofu

Ingredients: south tofu150g, lean minced pork100g, 2 eggs, appropriate amounts of starch, salt water, cooking wine, pepper, monosodium glutamate, onion and ginger, a little shredded ham and water-soaked mushrooms, red wine100g, and 500g of soup stock.

Method: blanch the tofu in boiling water and mash it, then stir it with minced meat, egg juice, starch, salt water, cooking wine, pepper and monosodium glutamate until it becomes thick. Add onion, ginger and water and mix well, then add a little sesame oil and mix well. Use 10 spoons, each with a little oil, put the tofu paste, and put shredded ham and shredded mushrooms on it. Boil the stock, add the red wine, and pour it on the pipa tofu when it boils again.

4, cabbage tofu soup

Ingredients: 200g of tofu, 0/00g of potherb mustard/kloc-,proper amount of salt, chopped green onion and monosodium glutamate, 50g of salad oil.

Method: blanch the tofu in boiling water and cut it into cubes 1 cm square. Wash the mustard seed and dice it. Heat the pan, stir-fry chopped green onion until it is fragrant, add appropriate amount of water, add potherb mustard and diced tofu when the water boils, simmer for a quarter of an hour, and add refined salt and monosodium glutamate to serve.

5. Mapo tofu

Raw materials: tofu 1 pair, minced meat 50g, vegetable oil100g, douban hot sauce 35g, monosodium glutamate 3.5g, bone soup10g, red oil15g, pepper powder 0.5g, wet starch 30g, and 2 onions.

Method: Cut the tofu into cubes 1 cm square, put it into a container, pour 1000g of boiling water, soak for about10 minute, and pour it into a colander to drain. Wash onion, ginger and garlic and cut into fine powder. Heat the pot over a high fire, add 50g of vegetable oil, stir-fry minced meat until it turns color, add minced onion, ginger and garlic, stir-fry until fragrant, add watercress hot sauce and stir-fry red oil. Add bone soup and monosodium glutamate to diced tofu, thicken it with wet starch after boiling, pour in 50 grams of vegetable oil, turn the pot, gently push it with a spoon, pour in red oil, sprinkle with pepper powder, and serve in a deep soup basin.

Features: golden red color, strong spicy taste, fresh and delicious.

Key points: Boil the water for scalding the diced tofu, pour the cooked oil on the tofu, and no water will come out after serving.

6. Yipin Tofu Soup

Ingredients: tender tofu (250g), green leafy vegetables (a little), chicken (60g), monosodium glutamate (a little), eggs (3), refined salt (a little), Dictyophora sinensis (40g), pepper (a little), chicken soup (1 bowl).

Practice:

1, mashing bean curd into velvet, and filtering with a fine sieve; Beat the chicken into minced chicken with the back of a knife, put a little water to melt it, remove the chicken tendon and merge it into tofu; Remove the protein from the eggs and beat them up.

2. Mix the above materials, add salt, monosodium glutamate and pepper, pour them into the basin and smooth them (put some oil on the basin first to prevent tofu from sticking to the minced chicken), use some colored meat materials on the surface (at your discretion), and decorate them with flowers, trees or other patterns. Then steam them in the cage seven minutes before eating.

Third, add bamboo shoots and green leafy vegetables to the hot chicken soup, and then pour the steamed tofu into it.

7. Thai fried tofu

Ingredients: tofu 1 block, 80g of fried crispy peanuts, 600g of oil. Sweet and sour sauce: water 14 cup, sugar 1 tablespoon, 2 teaspoons of lime juice, and red pepper granules 1 teaspoon.

Practice:

1, sweet and sour juice cooking method: boil water, add sugar, simmer until it becomes slurry, and add lime juice and red pepper.

2. Stir-fried crispy peanuts are crushed with a knife.

3. Wipe the tofu evenly with salt, remove the water, cut into strips, put it in boiling oil, fry until golden brown, remove it and remove the oil.

4, fried tofu on the plate, sprinkled with peanuts, mixed or dipped in sweet and sour juice to eat.

Experience: Lemon juice can be used instead of lemon juice. Put peanuts in the pot and stir-fry until fragrant. Remove the peanut coat to make fried crispy peanuts.

8. Pocket tofu

Ingredients: 750g of tofu, 50g of winter bamboo shoots, 50g of Chinese cabbage, edible alkali 1 0g, 500g of cooked vegetable oil, 500g of broth, 500g of milk soup, 2g of pepper, 0g of cooking wine10g, 3g of Sichuan salt, and 0g of monosodium glutamate1g..

Practice: Peel the tofu and cut it into strips 6 cm long and 2 cm square, with 30 strips. Cut the winter bamboo shoots into dominoes. Wash the cabbage. Use two woks and put them on two stoves, in which 500g of boiling water is put into the upper wok and edible alkali is added to keep it slightly boiling. Put the cooked vegetable oil in another pot and burn it to 70% heat (about 175℃), put the tofu strips in several times, fry them until golden brown, take them out, soak them in alkaline water pot for about 4 minutes, take them out and put them in clear water to remove alkali, then put them in alkaline water pot for the second time and soak them for about 5 minutes, then rinse them with clear water again. Soak the deep-fried tofu in boiling water again and blanch it in broth twice. Boil the milk soup in a pot, add winter bamboo shoots, pepper, cooking wine and Sichuan salt to boil, then add bean curd sticks, Chinese cabbage and monosodium glutamate, and put them into a soup bowl.

9.snowflake tofu

Ingredients: 200g tender tofu. Lentinus edodes15g, mushrooms 25g, pine nuts 5g, melon seeds 5g, cooked ham15g, cooked chicken breast 50g and shrimp 5g. 200 grams of chicken broth, 20 grams of Shaoxing wine, and grams of salt 10 brother. Monosodium glutamate 2, starch15g, and cooked lard 75g.

Practice: Remove the old skin from the tofu slices, batch them into thin slices, then chop them into bowls, scald them with hot water to remove the yellow smell, cut the ingredients such as water mushrooms and mushrooms into pieces, and mix and size the shrimps with seasonings. Heat the wok, scoop in the chicken broth, add all kinds of ingredients, drain the tofu, pour in, add refined salt, Shaoxing wine, monosodium glutamate, thicken with water starch after boiling, pour in cooked lard, boil, take out the pot and put it into a bowl. Heat the wok, put the oil to 40% heat (about 88℃), add the shrimps to pull the oil, pour it out when it is milky white, and sprinkle it into tofu.

Features: Like snowflakes, it is delicious and unique, and it is rich in nutrition. It can be called a treasure in tofu dishes.

10. Dried milk tofu

Ingredients: milk tofu is cut into small pieces, sugar (for frying sugar), flour, egg white (for hanging paste) and oil.

Practice:

1, when the milk tofu is fried in the pot, it must be wrapped with egg white and flour. The term is called hanging paste.

2. When the oil is burned to 70% maturity, put the pasted milk tofu in the pot, fry it until golden brown, and take it out.

3. Stir-fry the sugar juice. This is the most important step, which determines whether your wire-drawing products can pull out long and lasting silk. Clean the bottom oil in the pan, heat it on medium heat, add sugar, stir it with a spoon constantly, stir it evenly until the sugar is light yellow, and when the foam becomes bigger, leave the pan end away from the fire to make the foam smaller and the color deeper. Scoop up the sugar juice with a spoon and pour it down to form a line. At this time, the fried milk tofu is quickly turned over in the pot, so that the sugar juice is evenly wrapped in the milk tofu. Note: The volume ratio of sugar to raw materials is1/3. %zK/#

Note: after the sugar juice is fried, the poured raw materials must be hot. If the raw materials are not hot, it will make the sugar juice cool, and the silk will not be pulled out. Therefore, two woks should be used to stir-fry the sugar juice and one to stir-fry the main ingredients. This makes it easy to keep the temperature of the main ingredients so as to hang the syrup evenly.

Tips for making shredded milk tofu: Do not use a quick fire to make shredded vegetables, so as not to overheat and carbonize the syrup, which will make the shredded food taste bitter. If a little honey is added to the syrup, the flavor is especially good, hehe ~ ~ so sweet ~ ~

1 1. Homemade tofu

Raw materials: 4 pieces of north tofu, fat and lean pork150g, pork150g, bean paste 50g, green garlic100g, soy sauce 50g, cooking wine 20g, monosodium glutamate 5g, starch 20g, soup150g.

Practice:

1, tofu cut into pieces 1 inch and a half square, 1 half thick, green garlic cut open and cut into sections;

2. Heat a wok, and add oil. When the oil is hot, fry the tofu until it is brown on both sides, take it out, add the meat slices and fry until cooked, add the bean paste to fry until crisp, add the soy sauce, soup, cooking wine and tofu, add monosodium glutamate, thicken with water starch, and add the green garlic.

12. mirror box tofu

Ingredients: 350g small box of tofu. Lean pork150g, big shrimps 50g, winter bamboo shoots 20g, and water-soaked mushrooms15g. Shaoxing wine 25g, onion15g, ginger10g, salt 7.5g, soy sauce15g, sugar 5g, tomato sauce10g, pork soup100g and starch100g.

Method: Chop the pork into pieces, add Shao wine, onion ginger juice and refined salt, and stir. Cut the tofu into long cubes with a length of 5cm, a width of 3cm and a thickness of 3cm, fry them in an oil pan with a temperature of 80% (about 200℃) until the tofu looks soft and golden yellow, then take out and drain the oil, and after cooling, dig out the tender tofu in the middle of each tofu, then put it into meat stuffing, and then horizontally embed a big shrimp on the meat stuffing. Heat the wok, scoop in the soybean oil, stir-fry the chopped green onion, stir-fry the mushrooms and bamboo shoots slightly, discharge the bean curd meat face down into the wok, and add Shaoxing wine, soy sauce, white sugar, tomato sauce and pork soup. Boil the refined salt, cover it, and burn it on low heat for 6 minutes. Then add monosodium glutamate to high heat, thicken it with water starch, pour in cooked lard and sesame oil, and put the shrimps on the plate.

Features: bright orange color, delicate and mellow tofu, fresh meat stuffing, excellent meat and vegetables, suitable for all ages.

13. Sam sun tofu hotpot

Raw materials: tender tofu1250g, snakehead 500g, dried seaweed 25g, sandwich pig head 250g, water-soaked mushrooms 50g, winter bamboo shoots150g, and cabbage heart 250g. Seasoning selection: 25g of yellow rice wine, 0/0g of refined salt/kloc-,5g of monosodium glutamate, 30g of minced onion and ginger, 50g of lard and 0/250g of broth/kloc-.

Method:

1, cut the tender tofu into 3cm square pieces with a knife, put them in a porcelain-lined basin, add a little water, and put them in the refrigerator (-18℃) for quick freezing, and after 5 hours, they will become frozen tofu. Take it out for natural thawing.

2. Wash the cabbage and drain the water; Remove the sweater from the winter bamboo shoots and cut into thin slices with a length of 3 cm and a width of 1.5 cm; Cut off the roots and pedicels of mushrooms and wash them; Wash the dried seaweed, put it in a bowl, add yellow wine (5g) and clear water (20g), steam it in a steamer for 30min, and take it out for later use.

3. Scrape the snakehead to scale, cut open the internal organs, wash the gills, cut off the fish head, and remove the back bones to form refined fish strips. Cut into thin slices with a length of 3 cm and a width of 1.5 cm, and put them in a plate.

4, heat the pot, let go of the water and frozen tofu, boil it, pour it into the colander, and drain the water; Heat the original pot, put lard, onion and Jiang Mo into a wok, cook yellow wine, add broth and sandwich meat, take it out after cooking, and cut it into thin slices with a length of 4.5 cm and a width of 1.5 cm; Put the black fish head and spine bone into the original soup, boil it for 15 minutes, that is, filter the fish residue with a sieve, discard it, add mushrooms, sliced meat, dried shrimps, fish fillets, frozen tofu blocks and sliced winter bamboo shoots, boil it, skim the floating foam, add salt, monosodium glutamate and yellow wine, pour it into the hot pot, and finally put it into the tower dish.

Features of the finished product: the tofu is delicious, but the meat is not greasy.

14. Pearl tofu

Raw materials: 2 pieces of gypsum tofu (500g), water-soaked golden hook10g, 25g of fresh peas, 25g of water-soaked blue slices, 50g of cooked ham, 25g of water-soaked mushrooms, fresh vegetables100g, 25g of melted chicken oil, and melted lard100g, 3. 0.5g of pepper, 5g of refined salt, 30g of water starch, 300g of monosodium glutamate 1 g and 300g of milk soup.

Method: First, put the tofu into a sieve and stir it up, then filter to remove the residue. Put the tofu paste into a bowl. Put the egg white into a bowl and beat it into egg bubbles. Mix 3 grams of salt, 0/5 grams of water starch/kloc-0, 0.5 grams of monosodium glutamate with the egg bubbles and tofu paste, and add 75 grams of lard to continue to stir well to form a tofu cake. Ham, golden hook, orchid slices and mushrooms are cut into peas. Fresh peas and vegetables are washed and boiled. Mix ham, golden hook, and blue slices of mushrooms13 in the bean curd cake. Spread the clean wet gauze on the steamer, make the bean curd cake into four uniform balls and put them on it, and evenly press peas, gold hooks, ham, blue slices and mushrooms on the balls. Steam for 10 minute. Put the wok on medium heat and the lard will be heated to 60%. Stir-fry the fresh vegetables and spread them on the plate. Steamed tofu is placed on it. Add milk soup to the pot, add the remaining pepper and salt, hook the starch into a small second-rate glutinous rice, add chicken oil when taking out the pot, and pour it on the tofu.

This dish is very good. Beautiful color, delicate and delicious, light and delicious. Ha ha. You can go home and do it.

15. Tofu brain

Raw materials: soybean, water, gluconolactone, which are sold in domestic chemical raw material stores or flavor and fragrance stores, are white crystals, similar to crude salt. Molecular formula: C6H 10O6.

Practice:

1) If you have a soymilk machine, it is really not difficult.

The concentration of soybean milk is: soybean: water =1:15 (not thinner than this).

After the soybean milk is boiled, let it cool.

After the lactone is dissolved in a little water, pour in the soybean milk and stir it evenly. My ratio is 700ml soybean milk, plus 1 teaspoon lactone.

When the soybean milk is heated or steamed in water, the temperature of the soybean milk reaches about 80℃ and is kept for 15 minutes, then it will solidify.

2) The remaining procedure is bittern.

Ingredients: water-soaked day lily, fungus, chicken essence, egg (one)

Practice: a grain of star anise is used to choke the pot, add cauliflower and auricularia, stir-fry slightly, and add appropriate amount of water, salt and a piece of chicken essence. After the pot is boiled, hook it, sprinkle with egg blossoms and turn off the fire.

Tofu pudding in Kazuhiro Mori bowl, marinated, and seasoned with fermented milk and sesame sauce (peanut butter) juice.

In addition, people in the chemical raw materials store told me that white vinegar can replace tofu with inner fat. I haven't tried.

16. Juiced tofu

Ingredients: tofu, dried mushrooms, eggplant, bell pepper, white radish paste 20g, flour100g.

Practice: 1, soak the dried mushrooms in hot water, cut the long eggplant from the tail end and cut the persimmon pepper in half.

2. Fry the sticky flour of mushrooms, tofu and eggplant in hot oil for 3 minutes.

3. Put it in a bowl and pour in seasoning and radish paste.

Features: the taste is light and suitable, quite delicious with Japanese vegetarian dishes.

17. Fried tofu with green pepper

Ingredients: white jade lactone tofu 1 box, 50g green pepper, 50g carrot.

Seasoning: 50 grams of peanut oil, 0/0 grams of douban hot sauce/kloc-,5 grams of sweet noodle sauce, and appropriate amount of soy sauce, sugar, monosodium glutamate, chopped green onion, garlic slices and shredded ginger.

Method: 1, wash the tofu and cut it into small squares; Slice green pepper and carrot, blanch in boiling water, remove and dry for later use. 2. Put the oil on the fire, heat it, add chopped green onion, garlic slices and shredded ginger, stir-fry the fragrance, add tofu, stir-fry repeatedly until the moisture of tofu is almost dry, add douban hot sauce, sweet noodle sauce, soy sauce, sugar, green pepper and carrot slices, continue to stir-fry to taste, and when the marinade is short, add monosodium glutamate and mix well to get out of the pot. This kind of cooked fried tofu generally uses green pepper, green garlic and vegetables with strong spicy flavor and crisp texture as ingredients. The ingredients are mainly shredded, and can also be cut into strips or small slices, but the shreds should not be thin, the strips should not be thick, and the slices should not be thin, otherwise the fresh flavor, shape and taste of the cooked and fried finished dishes will be affected.

Most of the cooked and fried tofu is not sticky, and it is thin and thick when it is cooked, but some fried tofu with green peppers is cooked with seasonings such as douban spicy sauce and sweet noodle sauce without thickening. Cooked cooking is characterized by a slight sauce and a strong flavor. Cooking methods of all tofu: private network:

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